Ingredients
Beer-Battered Fish
- 12 oz Alaska pollock, cut into 1.5 oz portions (Should be 3-4" long)
- 1 1/2 cup all purpose flour (1/2 cup for dredging fish)
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 1/4 cup cold Mexican lager (or other light lager)
- 3-4 cups neutral frying oil, 2-3" deep, leaving room for expansion (Avocado, beef tallow, or classic olive oil)
Pico de gallo
- 2 med Roma tomatoes, finely diced
- 1/4 med white onion
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- 1/4 tsp kosher salt
Rubio's Original White Sauce
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt, whole-milk
For assembling
- 8 thick corn tortillas
- 2 cup green cabbage, finely shredded
- 2 limes, cut into wedges
- Rubio's hot sauce (optional)
Method
Fish Prep
- If you purchased frozen pollock, be sure to put it in the fridge to defrost overnight. If you don't have time, you can defrost them in a plastic bag in cool water.
White Sauce
- In a small bowl, whisk together the mayonnaise and plain yogurt until smooth.
- Cover and refrigerate while you prepare the remaining ingredients
Pico de Gallo
- In a small bowl, combine the diced tomatoes, onion, cilantro, lime juice, and salt.
- Mix well and refrigerate until ready to assemble your fish tacos.
Batter and Fry Fish
- In a heavy pot, dutch oven, or deep fryer, pour 2 to 3 inches of oil in and heat to 350°F. Be sure to leave room for oil to expand when frying.
- In a medium bowl, whisk together the flour, garlic powder, salt, and black pepper. Gradually whisk in the cold beer until the batter is smooth and the consistency of a thin pancake batter.
- If you have frozen fish portions, make sure you to defrost them before battering.
- Pat the fish very dry with paper towels. Lightly dredge each piece in flour, shaking off any excess, then dip into the beer batter. Let the excess batter drip off before frying.
- Working in batches, carefully lower the battered fish into the hot oil.
- Fry for 4 to 5 minutes for fresh or thawed fish, 7-9 minutes if cooking from frozen, turning as needed, until golden brown and cooked through.
- Transfer the fish to a wire rack to drain.
Be careful to not over-whisk the batter. You want to preserve the carbonation in the beer to help the batter stay light and airy.
Using a wire rack instead of draining directly on a paper towel keeps the bottom of the fish crispy.
Assemble your Tacos
- Warm the corn tortillas on a dry skillet or directly over a flame for about 20 to 30 seconds per side until warm and pliable.
- Place one piece of crispy fish on each tortilla and top with a drizzle of white sauce, some pico de Gallo and shredded cabbage.
- Serve immediately with a fresh wedge of lime and your favorite hot sauce, such as Rubio's hot sauce, Cholula, Tapatío, or Valentina.
Keep your tortillas in a towel so they stay warm. I like to use a warm ceramic tortilla warmer with a small towel inside.
